My husband is a hunter, and venison just happens to be our favorite red meat. As a tradition, the first deer of the season is processed ourselves in order to cut our own selections of meat for various recipes. We use chunks and scraps from shoulder, and ham for stew and chili. If you feel your meat will be gamey in any way (maybe its an old buck) be sure to thoroughly rinse the meat well with water and pat dry. Allow to soak in buttermilk as the acid tenderizes the meat, and the milk will neutralize the gamey flavor. Being that we are from Texas, our chili has no beans! —Danielle Prewett
Yellow Onion, Diced
Large Cloves of Garlic, minced
Jalapeno Peppers, 3 roughly chopped, 2 minced
Ghost Chili Pepper, finely minced
Trinidad Scorpions, 1 roughly chopped, 3 minced
Venison (or beef substitute)
14 oz. cans of fire roasted tomatoes
can of Tomato sauce
Venison Stock (or beef substitute)
Red Chili Powder
Ancho Chli Powder
Sea Salt (or to taste)
Red Pepper Flakes
Cilantro, for garnish
In This Recipe
Prepare the meat: If using venison, be sure to get all the silver skin off the meat. Slice into thick 2" chunks.
In a dutch oven, warm olive oil at med. high heat. Add onions and cook until it begins to 'sweat".
Add garlic and peppers and slowly cook for a few more minutes until tender.
Next add Venison/Beef and begin to brown the meat (if using venison, work fast as it is very lean and be easily overcooked).
Remove from heat and transfer mixture to a Slow Cooker/Crock Pot. Add all remaining ingredients and mix thoroughly. Cover and cook on low for at least 12 hours or more until meat is tender, stirring periodically. Depending on your slow cooker, low can sometimes be too hot. If you notice after several hours your sauce is bubbling or burning around edges, turn heat down to warm. It should barely be at a constant simmer. The longer and lower the heat, the more tender your meat will be!
Garnish with cilantro. Serve with Sweet Cornbread or on top of a baked potato.